Eat By Numbers: Soupergirl

When you dine out, you might think about the ingredients that go into your food, but you probably don’t think about all the numbers that make your meal happen. Restaurants are filled with interesting figures that might not be apparent when you bite into an enticing entrée or take a sip of a signature cocktail, but they’re all around you.

This week we fly over to Soupergirl in Takoma Park, where owner/heroine Sara Polon turns a colorful cornucopia of local produce into health conscious soups that you can eat on the spot, take on the go or get delivered.

Soupergirl

Amount of soup made: 1200 gallons a month

Varieties of soups in Soupergirl’s arsenal: At least 400

Farmers sourced from: 10, including the Farm at Sunnyside, Next Step Produce, Spring Valley Farm & Orchard, Garner’s Produce, and Tuscarora Organic Growers Co-op

Different vegetables used in recipes: At least 30

Carrots cooked:  Over 750 pounds a month

Animal products used: Zero, zip, zilch, nada

Get the rest of the numbers by clicking over to CityEats’ Plate blog now.

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Eat By Numbers: ChurchKey

When you dine out, you might think about the ingredients that go into your food, but you probably don’t think about all the numbers that make your meal happen. Restaurants are filled with interesting figures that might not be apparent when you bite into an enticing entrée or take a sip of a signature cocktail, but they’re all around you.

This week, we pop open Logan Circle’s ChurchKey to find out the numbers behind their peerless beer list, discover how many pig heads they go through and get a calorie count on their addictive disco fries.

ChurchKey

Pages in the training manual: 218

Different beer labels that have been served: 1700 draft, 400 cask and 1500 bottles

Beer bottles in inventory: 6,000

Beer-related events hosted since opening: 150

Bottled hard ciders available: Anywhere from 30-40, including options from France, Spain, England, Quebec and smaller producers in the U.S.

Get the rest of the numbers by clicking over to CityEats’ Plate blog now.

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Eat By Numbers: Matchbox – Rockville

When you dine out, you might think about the ingredients that go into your food, but you probably don’t think about all the numbers that make your meal happen. Restaurants are filled with interesting figures that might not be apparent when you bite into an enticing entrée or take a sip of a signature cocktail, but they’re all around you.   

This week we focus on the Rockville outpost of the popular and poppin’ pizzeria Matchbox.

Matchbox – Rockville

Seats in the restaurant: 416

Pizzas sold every week: 3,000

Topping possibilities: 21

Pounds of flour used every week: 4,000

Cords of wood burned every week: 1.5

Most mini burgers eaten by one person in a single seating: 15

Get the rest of the numbers by clicking over to CityEats’ The Plate blog now.

Photo courtesy of Matchbox.

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